1Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
3Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
5Place the saucepan on the stove, heat oil, add yellow onions, stir until they turn yellow golden and start to emit a wonderful odour. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
7Add the diced tomatoes, and continue to stir until it soft, pour the Tom Yum Paste into it. stir for about 3 minutes.
9Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
11Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.